Currant Blanc-mange .... 479
Lemon Sponge, or Moulded Lemon Cream 480
An Apple Hedgehog, or Suedoise . . ib.
Imperial Gooseberry-fool . . . ib.
Very good old-fashioned boiled Custard . 481
Rich boiled Custard . . . . ib.
The Queen’s Custard ... ib.
Currant Custard 482
Quince or Apple Custards . . ib.
The Duke’s Custard . . . . ib.
Chocolate Custards 483
Common baked Custard . . . . ib.
A finer baked Custard . . . . ib.
French Custards or Creams . . . 484
Uenuan Puffs ib.
A Meringue of Rhubarb, or green Goose-
berries 485
Creamed Spring Fruit, or Rhubarb Trifle 488
Page
Meringue of Pears, oi other fruit . . 486
An Apple Charlotte, or Charlotte de
Pommes ib.
Marmalade for the Charlotte . . . 487
A Charlotte a, la Parisiennc . . . ib.
A Gertrude a la Creme . . . . ib.
Pommes au Beurre (Buttered Apples) ( ex-
cellent) 488
Suedoise of Peaches ib.
Aroce Doce, or Sweet Rice a la Portu-
gaise 489
Cocoa Nut Doce 490
Buttered Cherries ( Cerises au Beurre 1 . ib.
Sweet Macaroni . . ib.
Bermuda Witches 491
Nesselrode Pudding . . . . ib.
Stewed Figs (a very nice Compote ) . , 492
CHAPTEB XXXV.
PRESERVES.
General Remarks on the use and value
of Preserved Fruits . .
A few General Rules and Directions for
Preserving
To Extract the Juice of Plums for Jelly .
To weigh the Juice of Fruit .
Rhubarb Jam
Green Gooseberry Jelly .
Green Gooseberry Jam {firm and of good
colour)
To dry green Gooseberries
Green Gooseberries for Tarts .
Red Gooseberry Jam
Very fine Gooseberry Jam
Jelly of ripe Gooseberries ( excellent )
Unmixed Gooseberry Jelly
Gooseberry Paste
To dry ripe Gooseberries with Sugar
Jam of Kentish or Flemish Cherries
To dry Cherries with Sugar ( a quick and
easy method)
Dried Cherries {superior receipt)
Cherries dried without Sugar .
To dry Morelia Cherries ....
Common Cherry Cheese .
Cherry Paste {French) ....
Strawberry Jam
Strawberry Jelly, a very superior Pre-
serve {new receipt) ....
Another very fine Strawberry Jelly
To preserve Strawberries or Raspberries,
for Creams or Ices, without boiling .
Raspberry Jam
Very rich Raspberry Jam, or Marmalade
Good Red or White Raspberry Jam
Raspberry Jelly for flavouring Creams .
Another Raspberry Jelly {very good)
Red Currant J elly
Superlative Red Currant Jelly {Norman
receipt)
French Currant Jelly . . . .
. 493
496
497
498
ib.
ib.
ib.
ib.
500
ib.
ib.
501
ib.
ib.
502
ib.
503
ib.
504
ib.
ib.
ib.
505
ib.
606
ib.
ib.
507
ib.
508
ib.
609
ib.
Delicious Red Currant Jam . . 509
Very fine White Currant Jelly . . 510
White Currant Jam, a beautiful Preserve ib.
Currant Paste ...... ib.
Fine Black Currant Jelly . . .511
Common Black Currant Jelly . . . ib.
Black Currant Jam and Marmalade . ib.
Nursery Preserve 512
Another good common Preserve . . ib.
A good Melange , or mixed Preserve . 513
Groseillee, (another good Preserve) . . ib.
Superior Pine-apple Marmalade {a new
receipt) ib.
A fine Preserve of the green Orange Plum
(sometimes called the Stonewood
Plum) . ... 514
Greengage Jam, or Marmalade . . 515
Preserve of the Magnum Bonum, or Mo-
gul Plum ib.
To dry or preserve Mogul Plums in syrup ib.
Mussel Plum Cheese and Jelly . . 516
Apricot Marmalade ib.
To dry Apricots {a quick and easy method) 617
Dried Apricots {French receipt) . . ib.
Peach Jam, or Marmalade . . . 518
To preserve or to dry Peaches or Necta-
rines {an easy ana excellent receipt) . ib.
Damson J am {very good) .... 519
Page 15
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Currant Blanc-mange .... 479 Lemon Sponge, or Moulded Lemon Cream 480 An Apple Hedgehog, or Suedoise . . ib.
Imperial Gooseberry-fool . . . ib.
Very good old-fashioned boiled Custard . 481 Rich boiled Custard . . . . ib.
The Queen’s Custard ... ib.
Currant Custard 482
Quince or Apple Custards . . ib.
The Duke’s Custard . . . . ib.
Chocolate Custards 483
Common baked Custard . . . . ib.
A finer baked Custard . . . . ib.
French Custards or Creams . . . 484
Uenuan Puffs ib.
A Meringue of Rhubarb, or green Gooseberries 485
Creamed Spring Fruit, or Rhubarb Trifle 488
Page
Meringue of Pears, oi other fruit . . 486
An Apple Charlotte, or Charlotte de
Pommes ib.
Marmalade for the Charlotte . . . 487
A Charlotte a, la Parisiennc . . . ib.
A Gertrude a la Creme . . . . ib.
Pommes au Beurre (Buttered Apples) ( excellent) 488
Suedoise of Peaches ib.
Aroce Doce, or Sweet Rice a la Portugaise 489
Cocoa Nut Doce 490
Buttered Cherries ( Cerises au Beurre 1 . ib.
Sweet Macaroni . . ib.
Bermuda Witches 491
Nesselrode Pudding . . . . ib.
Stewed Figs (a very nice Compote ) . , 492
CHAPTEB XXXV.
General Remarks on the use and value of Preserved Fruits . .
A few General Rules and Directions for
Preserving
To Extract the Juice of Plums for Jelly . To weigh the Juice of Fruit .
Rhubarb Jam
Green Gooseberry Jelly .
Green Gooseberry Jam {firm and of good
colour)
To dry green Gooseberries Green Gooseberries for Tarts .
Red Gooseberry Jam
Very fine Gooseberry Jam
Jelly of ripe Gooseberries ( excellent )
Unmixed Gooseberry Jelly
Gooseberry Paste
To dry ripe Gooseberries with Sugar Jam of Kentish or Flemish Cherries To dry Cherries with Sugar ( a quick and
easy method)
Dried Cherries {superior receipt)
Cherries dried without Sugar .
To dry Morelia Cherries .... Common Cherry Cheese .
Cherry Paste {French) ....
Strawberry Jam
Strawberry Jelly, a very superior Preserve {new receipt) .... Another very fine Strawberry Jelly To preserve Strawberries or Raspberries, for Creams or Ices, without boiling .
Raspberry Jam
Very rich Raspberry Jam, or Marmalade Good Red or White Raspberry Jam Raspberry Jelly for flavouring Creams . Another Raspberry Jelly {very good)
Red Currant J elly
Superlative Red Currant Jelly {Norman
receipt)
French Currant Jelly . . . .
. 493
ib. ib.
ib.
ib.
ib. ib.
ib. ib.
ib.
ib.
ib. ib. ib.
ib.
ib.
ib.
ib.
ib.
ib.
Delicious Red Currant Jam . . 509
Very fine White Currant Jelly . . 510
White Currant Jam, a beautiful Preserve ib. Currant Paste ...... ib.
Fine Black Currant Jelly . . .511
Common Black Currant Jelly . . . ib.
Black Currant Jam and Marmalade . ib.
Nursery Preserve 512
Another good common Preserve . . ib.
A good Melange , or mixed Preserve . 513 Groseillee, (another good Preserve) . . ib.
Superior Pine-apple Marmalade {a new
receipt) ib.
A fine Preserve of the green Orange Plum (sometimes called the Stonewood Plum) . ... 514
Greengage Jam, or Marmalade . . 515
Preserve of the Magnum Bonum, or Mogul Plum ib.
To dry or preserve Mogul Plums in syrup ib. Mussel Plum Cheese and Jelly . . 516
Apricot Marmalade ib.
To dry Apricots {a quick and easy method) 617 Dried Apricots {French receipt) . . ib.
Peach Jam, or Marmalade . . . 518
To preserve or to dry Peaches or Nectarines {an easy ana excellent receipt) . ib. Damson J am {very good) .... 519